Zucchini Breadsticks are a delicious alternative to traditional breadsticks, made with zucchini and topped with cheese and Italian seasoning. I already have many recipes to use up zucchini, from sweet to savory. These savory and cheesy breadsticks may be one of my favorites! It’s an easy recipe to make and when cut up into breadsticks are perfect to dip in a side of marinara sauce. Try my Parmesan Zucchini Corn for another delicious side dish to use up all that summer zucchini.
Ingredients & Substitutions
Zucchini: Look for 2 large zucchini to use in this recipe. To grate the zucchini, don’t peel it or take out the seeds. Just rinse the zucchini in cool or lukewarm water, cut off one of the ends, and simply grate it. Then, remove any excess moisture from the grated zucchini. Gently wrap the zucchini in a paper towel (or a clean dish towel) to dry it out a bit. Wrap it up in a paper towel again if there is remaining moisture. For the best results, you want to drain the zucchini as much as possible. You will need about 4 cups of grated zucchini.
Onion: A white or yellow onion both work in the cheesy zucchini breadsticks.
Cheese: Three kinds of cheese are used in the breadsticks. After all, they are cheesy in the most delicious way! I used white cheddar in the zucchini mixture with mozzarella and parmesan cheese for the topping.
Eggs: The eggs help bind the ingredients together.
Marinara Sauce: Although delicious without it, dipping the breadsticks into marinara sauce adds an additional burst of flavor to each bite!
Flipping the Breadsticks
The most challenging part of this recipe is flipping over the rectangular sheet of the zucchini mixture. There are a couple of options for flipping. I prefer the second baking sheet method:
- Before you flip it, loosen up the edges of the zucchini with a spatula.
- Next, get out another 11×17-inch baking sheet.
- Place a piece of parchment paper over the zucchini mixture. Cover it with the second 11×17-inch pan and flip over the zucchini mixture. It should now be on the second baking sheet ready to be topped with cheese and Italian seasoning.
If you don’t have a second baking sheet, you could also use two spatulas to carefully flip the sheet of the zucchini mixture onto the same sheet. Then, top with the mozzarella, parmesan, and Italian seasoning before putting it back in the oven to finish baking.
Storing & Reheating Cheesy Zucchini Breadsticks
If you have leftover breadsticks, let them come to room temperature before storing them. Then, keep the breadsticks in an airtight container in the refrigerator for up to 3-4 days. To reheat, I recommend heating them up in the oven for 10 minutes or so, until warmed through. Or, place the breadsticks under the broiler for a few minutes, watching them carefully so they don’t burn.
Cheesy Zucchini Breadsticks
- 2 large zucchini, grated (about 4 cups), well-drained
- ½ small white or yellow onion, grated, drained of liquid
- 2 teaspoons garlic, minced
- ½ cup (56.5 g) white cheddar cheese, shredded
- 2 large eggs, room temperature, beaten
- 2 cups (250 g) all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup (113 g) mozzarella cheese, shredded
- ¼ cup (25 g) parmesan cheese, grated
- ½ teaspoon Italian seasoning (or up to a teaspoon)
- ½ teaspoon parsley, finely chopped for garnish (optional)
- marinara sauce, for dipping
- Preheat the oven to 450°F. Line an 11×17-inch baking sheet with parchment paper.
- Rinse the zucchini under water. Trim off one of the ends of the zucchini and shred it on a grater.
- Remove excess water from the grated zucchini by wrapping it in a cheesecloth or paper towel and tightly squeezing. You want to make sure to get as much moisture out of the zucchini as you can.
- Add the drained zucchini to a large mixing bowl.
- To the bowl with the grated zucchini, add the grated and drained onions, garlic, white cheddar cheese, eggs, flour, salt, and pepper. Mix well.
- Using a spatula, spread the zucchini mixture out onto the lined baking sheet in an even layer. The layer will be very thin (no more than ½-inch thick). If it is too thick, it will take longer to bake and get too crispy.
- Bake for 30 minutes, or until the edges are golden brown.
- Remove from the oven and lower the oven temperature to 425°F.
- Flip the zucchini breadsticks over. To flip, first, use a spatula to loosen up the edges. Place another piece of parchment paper over the top of the zucchini mixture and top with another 11×17-inch pan. Using hot pads, hold the edges of the pans together tightly and carefully flip over the zucchini. (You could also use a couple of spatulas to carefully flip over the breadsticks onto the same baking sheet.)
- Top the breadsticks with shredded mozzarella cheese, parmesan cheese, and Italian seasoning.
- Bake for an additional 15 minutes, or until the cheese is melted and the crust is crispy.
- Cut the bread into strips and garnish with parsley. Serve warm with marinara sauce for dipping.
Did you make this recipe?
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